South African Pap with Tomato and Onion Relish

About This Recipe

Pap, a stiff maize meal porridge, is one of the most fundamental staple foods across South Africa, eaten daily by millions and served alongside everything from braai meats to simple stews. Made from finely ground maize meal simmered with water until it thickens into a firm, cohesive mass, pap requires vigorous stirring, particularly in its final stages, to avoid lumps and to develop the smooth, slightly stiff texture that lets it be shaped and eaten by hand, often used to scoop up sauces and relishes. A smoky, spiced tomato and onion relish is one of the most common accompaniments, built from onion cooked down until deeply sweet, then simmered with tomato, a touch of smoked paprika and chile until thick, giving the mild, neutral pap something flavorful to soak up. This pairing — plain, stiff maize porridge with a well-seasoned tomato relish — appears in various forms across Southern Africa and reflects the practical, everyday cooking that sustains most South African households. Getting pap to the right consistency, firm enough to hold its shape on a plate but not dry or crumbly, takes attention and a good arm for stirring as it thickens. Served warm, often torn and dipped or shaped into small balls to scoop up meat and relish, pap remains central to South African home cooking regardless of region or background.

Ingredients

Serves 4

• 2.5 cupsmaize meal (mielie meal)
• 5 cupswater
• 1 tspfine sea salt
• 3 tbspvegetable oil
• 2onions(sliced)
• 4tomatoes(chopped, or 1.5 cups crushed tomatoes)
• 1 tspsmoked paprika
• 0.5 tspchile flakes
• 1 tspfine sea salt(for the relish)

Instructions

1. 1

   Start the pap

   Bring water and salt to a boil. Stir in about a third of the maize meal, whisking to avoid lumps, and let it start to thicken, about 5 minutes.

2. 2

   Add the rest of the meal

   Reduce heat to low and gradually stir in the remaining maize meal, stirring vigorously to break up any lumps.

3. 3

   Cook and stir

   Cover and cook on very low heat for 25 to 30 minutes, stirring vigorously every 5 to 10 minutes, until the pap is thick, smooth and pulling away from the sides of the pot.

   Stir vigorously and often in the last stage of cooking — this is what breaks down any remaining lumps and gives pap its characteristic smooth, stiff texture.

4. 4

   Make the relish

   While the pap cooks, heat oil and cook onions until deeply golden, about 10 minutes. Add tomatoes, smoked paprika, chile flakes and salt, simmering 15 minutes until thick.

5. 5

   Serve

   Serve the stiff pap alongside the tomato and onion relish, and with braai meats if desired.

Variations

• •

  Make a softer, more porridge-like pap by using less maize meal for those who prefer a looser consistency.

• •

  Add a can of drained beans to the tomato relish for a heartier, more substantial side dish.

• •

  Serve with a fried onion and tomato relish topped with a fried egg for a full breakfast version.

Storage

Refrigerate pap and relish separately up to 3 days; pap firms up considerably when cold and reheats well with a splash of water, covered, on the stove or in the microwave.

Frequently Asked Questions